Okay, so let me level with you. I never meant to become obsessed with pork chops but here we are—Honey Garlic Pork Chops are one of those things that accidentally fell into my lap, probably when I was in a rush throwing ingredients around, and boom! Magic. (Honestly, the first time I cooked these, I thought I’d ruined dinner because the glaze looked, well, suspicious, but everyone destroyed their plates.) Anyway, the secret’s all in this slightly mysterious glaze—sweet, sticky, kind of salty, a bit garlicky, and addictive. My cousin from Grimsby called it ‘liquid gold,’ which might be overstating it, but who am I to argue?
Why You’ll Love This (If my family is anything to go by!)
I make this when I want everyone to stop asking, “What’s for dinner?” and start begging for seconds. My husband claims this glaze could make even cardboard taste good (not that I’ve tested that). And here’s a confession: sometimes I mess up the timing, and it still works out. Maybe I shouldn’t admit that. This recipe is forgiving—even if you overcook the pork a bit (don’t), the glaze helps hide your sins. I’ve tried switching up the sides to keep things interesting, but my youngest says, “Just rice, Mom, please.” Can’t win.
What You’ll Need (aka Ingredients)
- 4 pork chops (I use bone-in when I’m feeling fancy, but boneless works—my aunt swears by the thin ones, but I’ve burned those too quickly)
- 1/2 teaspoon salt (sea salt is nice, but regular’s fine, honestly)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (have definitely used sunflower oil in a pinch, or even butter—don’t tell my doctor)
- 4 garlic cloves, minced (I sometimes cheat with pre-minced, but fresh smells much better—no judgement!)
- 1/3 cup honey (runny is easiest to pour, but any honey works—my grandmother always insisted on the wildflower stuff)
- 2 tablespoons soy sauce (dark, light, low-sodium, whatever you pull form the fridge)
- 2 tablespoons water (just splash it in, it helps the sauce loosen up)
- Optional: a pinch of red pepper flakes (when I want a little zip, or coriander leaves for serving, but honestly, I rarely remember)
Let’s Get Cooking! (Directions)
- Pat the pork chops dry with kitchen paper. Sprinkle salt and pepper on both sides. (This is your excuse to look like a TV chef for a sec.)
- Heat the olive oil in a large skillet over medium-high heat. I use nonstick, but cast iron is fancy if you want to show off. Lay the pork chops in, and don’t overcrowd them—give those bad boys space. Sear each side for 3-4 minutes, until nicely browned (if there’s a bit of brown stuff in the pan, that’s flavor—don’t panic!).
- Remove the chops from the pan and set aside. Lower the heat a little (I always forget and end up with burnt garlic—ugh). Now toss in the minced garlic, and stir for 20-30 seconds till it smells like actual heaven.
- Add the honey, soy sauce, and water straight into the pan. Mix it all up with a wooden spoon. Bring it to a simmer—it’ll bubble and reduce after 2-3 minutes. This is when the sauce thickens into that shiny glaze.
- Add the pork chops back in (plus any juices on the plate). Spoon the glaze over them. Let everything cook together for another 3-5 minutes. This is where I usually sneak a taste—if it’s too thick, add a splash more water. Too runny? Let it bubble longer.
- Optionally, sprinkle on a pinch of red pepper flakes or a handful of coriander leaves. Or both. Or neither. Up to you.
- Serve straight from the pan—let everyone enjoy the sizzle. Don’t worry if the glaze clings unevenly; it’s rustic!
Stuff I’ve Noticed Doing This A Bunch (Notes)
- Don’t rush the garlic! Burnt garlic = bad vibes. Actually, I find it works better if you move the pan off the heat for a moment before adding the honey.
- Sometimes the glaze looks like it’s separating, but once you swirl the pan, it usually comes right; if not, just claim it’s ‘artisan’.
- If you forget to add water, you’ll probably end up with pork cement. Not the worst, but you’ll need to soak your pan for ages.
If You Wanna Tweak Things (Variations I Messed With)
- Try swapping honey for maple syrup—tastes a bit different, and my husband says it’s almost too sweet (he’s wrong, but still).
- Chicken breasts actually work here too, but boneless thighs weren’t as good—just soggy, odd texture. Wouldn’t recommend.
- I sometimes throw chopped spring onions in at the end—green bits make it look fancier than it is.
Equipment (And MacGyver Moves)
- A big ol’ skillet or frying pan (if you don’t have one, I’ve used a shallow casserole dish on the hob—bit dicey, but it worked!)
- Tongs; or just a regular spatula plus courage
- A sharp knife (for garlic duty—blunt knives are dangerous, or so my nan always said)
How to Store (If you manage leftovers, teach me your ways)
I just pop leftovers into a plastic tub and stash it in the fridge—good for up to 2 days but, honestly, in my house it never lasts more than a day! Reheat in the microwave or gently in a pan. I think this actually tastes better the next day, especially if you eat it cold straight from the fridge—no shame.
Serving Ideas (Family Traditions and Quirks)
Rice is the classic—soaks up that glaze. Mashed potatoes are fun for a change, though my oldest always asks for green beans on the side just to say he ate a vegetable. Sometimes I slice leftovers for sandwiches, which feels like cheating, but super tasty.
Things I Wish I’d Known (Pro Tips)
- I once tried rushing the glaze step and regretted it because it went from golden to scary-burnt in like, ten seconds. Better to go a bit slow and keep an eye on it than try to multitask (trust me, don’t start chatting on the phone in this bit)
- Let the chops rest a minute out of the pan—keeps them juicy
- If the sauce is too salty for your taste, add a tiny bit more honey or water (I never remember before it’s too late, but that’s the fix!)
Random Q&A (Stuff People Actually Ask Me)
- Can I bake these instead of frying? Oh for sure—bake at 200°C (400°F) for about 20 min, then pour the glaze over in the last 5 min. The edges won’t crisp up the same but it’s still delish!
- Is there a way to make it gluten-free? Yup, just use tamari instead of regular soy. Or coconut aminos, whatever you’ve got lying about.
- What if I only have thin pork chops? They cook in about half the time, maybe 2 min per side, but watch ‘em close. Easy to overdo it – dry pork is nobody’s friend.
- Can I freeze leftovers? You totally can, though the glaze goes a bit weird after thawing. Still tasty, but don’t expect it to look magazine-perfect.
- Why does my glaze sometimes go clumpy? Most likely too high temp or not enough water. Just add a splash and stir, it’ll smooth out. Or call it “rustic”—nobody argues with that.
Anyway, hope you enjoy this one as much as my crew does. Don’t be afraid to play around; half my recipes happen when I forget what I’m doing. (P.S. If you ever figure out how to cook pork chops without splashing stuff everywhere, let me know!)
Ingredients
- 4 pork chops (I use bone-in when I’m feeling fancy, but boneless works—my aunt swears by the thin ones, but I’ve burned those too quickly)
- 1/2 teaspoon salt (sea salt is nice, but regular’s fine, honestly)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (have definitely used sunflower oil in a pinch, or even butter—don’t tell my doctor)
- 4 garlic cloves, minced (I sometimes cheat with pre-minced, but fresh smells much better—no judgement!)
- 1/3 cup honey (runny is easiest to pour, but any honey works—my grandmother always insisted on the wildflower stuff)
- 2 tablespoons soy sauce (dark, light, low-sodium, whatever you pull form the fridge)
- 2 tablespoons water (just splash it in, it helps the sauce loosen up)
- Optional: a pinch of red pepper flakes (when I want a little zip, or coriander leaves for serving, but honestly, I rarely remember)
Instructions
-
1Pat the pork chops dry with kitchen paper. Sprinkle salt and pepper on both sides. (This is your excuse to look like a TV chef for a sec.)
-
2Heat the olive oil in a large skillet over medium-high heat. I use nonstick, but cast iron is fancy if you want to show off. Lay the pork chops in, and don’t overcrowd them—give those bad boys space. Sear each side for 3-4 minutes, until nicely browned (if there’s a bit of brown stuff in the pan, that’s flavor—don’t panic!).
-
3Remove the chops from the pan and set aside. Lower the heat a little (I always forget and end up with burnt garlic—ugh). Now toss in the minced garlic, and stir for 20-30 seconds till it smells like actual heaven.
-
4Add the honey, soy sauce, and water straight into the pan. Mix it all up with a wooden spoon. Bring it to a simmer—it’ll bubble and reduce after 2-3 minutes. This is when the sauce thickens into that shiny glaze.
-
5Add the pork chops back in (plus any juices on the plate). Spoon the glaze over them. Let everything cook together for another 3-5 minutes. This is where I usually sneak a taste—if it’s too thick, add a splash more water. Too runny? Let it bubble longer.
-
6Optionally, sprinkle on a pinch of red pepper flakes or a handful of coriander leaves. Or both. Or neither. Up to you.
-
7Serve straight from the pan—let everyone enjoy the sizzle. Don’t worry if the glaze clings unevenly; it’s rustic!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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